eggs from sheol

“There’s nothing worse than cold eggs.” I read that in a Martha Stewart magazine once and we frequently repeat that to announce that it’s eggs for breakfast and they’re hot and ready. I wish I lived in that world with nothing worse than cold eggs. Unfortunately, there are many things far worse than cold eggs. Even in the limited sphere of eggs there are worse things. I know. I ate a helping this morning. They were hot and ready. And they were eggs. And I’d have taken heaping casserole dish of cold eggs in their place. So would Josiah, this Saturday morning’s cook. We have a play kitchen full of wooden play food and pretend kitchen equipment for toddlers. But as we graduate in life, we use the real kitchen; we use real ingredients and tools; we learn real skills and make real mistakes with real consequences that we have to eat. Like most of the mistakes we eat in life, they are usually the result of sin: being wise in our own eyes, lacking self-control/moderation, not seeking or carefully heeding the wisdom of authority.

Here’s a recipe that you won’t want to repeat. We decided to call it: “Eggs from Sheol” but Josiah wisely declined to include this recipe in his personal treasury of tried and true, worthy-of-repeating recipes.

(1) one young budding cook with skills for cooking eggs quite deliciously in various forms (quiche, easy-over, scrambled, omelette-style, or hard/soft-boiled).

(2) a dozen eggs (yes, clearly too many for the only three people who had not left early to work with dad at the shop)

(3) the zeal of culinary spices, without the knowledge of ratios or the wisdom to ask: 1 heaping tsp of oregano, 1 heaping tsp of thyme, 1 heaping tsp of basil

Serving Size: It makes more than you’ll need or want and there’ll be plenty of leftovers for the wiser and repentant cook to finish up for lunch. Garnished with repentance for our sins, forgiveness, laughter at our foolishness, and more wisdom for the next time.